New York Strip

Taken from the short loin region, New York strips are boneless and make up the larger side of a T-bone or Porterhouse steak. It is a flavorful cut that is tender but maintains a firm texture; it is not as soft as you'd find in a filet/tenderloin steak and is not as fatty as a rib-eye steak. The New York strip has a nice strip of fat along one edge that helps add flavor to the cut as it cooks and is a versatile cut, great for grilling, pan-searing, broiling, or any of your other favorite cooking methods. This cut is also called the Strip steak, Kansas City strip, or Sirloin strip.